In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium-low until smooth. Add sugar and salt and mix on medium-low for 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add vanilla and mix on low for about 30 seconds to finish blending.

Add half the flour and mix on low for 15-30 seconds, until just combined. Repeat with remaining flour.

Remove dough from bowl and place on a lightly greased 12-inch piece of plastic wrap. Work the dough into a square in the center of the plastic. Wrap and refrigerate for at least 1 hour, or until firm.

Preheat oven to 325°F. Line 2 baking sheets with silicone baking mats or parchment paper. Unwrap dough and place between 2 pieces of lightly greased plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to flatten it. Turn the plastic with the dough 90 degrees and repeat. Roll the dough out to about ¼-inch thick on a well-floured surface to prevent sticking.

Using a wreath-shaped cutter, cut out cookies and place on baking sheets, leaving space between them.

Bake until lightly golden brown, about 10-15 minutes, rotating positions of the baking sheets halfway through. Baking time will vary depending on cookie size. Set pans on a cooling rack for 5-10 minutes. While still warm, gently press the nonpareils around the wreaths and transfer to the rack to cool.

Once cooled completely, stack 3 cookies and pull red ribbon through the center of the wreaths and tie together in a bow on top.

Note: This is a perfect basic gluten-free sugar cookie recipe that can be used for any holiday and any cutter shape.